(772) 221-9517

DINNER MENU

Love your meal and want to buy a round of beers for the Chefs?  $10

APPETIZERS

 

*Tuna Tartare 20
Ahi – house guacamole – wasabi cream – 
wonton chips

Smoked Duck Wings 26 GF
Oil crisped Leighton Farms smoked confit of duck tossed with sweet chile, sesame and citrus

Grilled Avocado 11 VEG • GF
Heirloom tomato & smoked jalapeño coulis – 
salsa roja – cotija

Meat and Cheese Board 28
Chef’s daily choice of charcuterie and artisan cheeses – local honey – whole seed mustard – Gafford pickles – artisan crackers

Lump Crab Cakes 27
3 jumbo lump crab cakes – dijon aioli – local greens

Burrata 17  VEG • GF
Blistered, white balsamic infused heirloom cherry tomatoes – locally made Burrata – basil pesto

Parmesan Roasted 
Cauliflower 16 VEG • GF
Salt and pepper dusted cauliflower oven roasted with parmesan and finished with roasted red pepper cream

Black Eye Pea Hummus 14

Southern Spiced Hummus finished with TX Caviar, Olive Oil and House Crackers

 

SOUP

Chefs Whim – MP

 

SALADS

 Add to any salad:  
Fried or Marinated     Grilled Chicken  8 
Salmon 14    Crab Cake 9
Blackened Jumbo Shrimp  13

TED’S Arugula & Grapefruit  16  VEG • GF
Baby arugula, fresh Florida grapefruit, pomegranate, goat cheese, and sunflower seeds tossed in smoked pecan vinaigrette 

Street Corn Salad  14  VEG • GF
Fire grilled locally sourced corn, ripe avocado, crisp romaine, cotija cheese, accompanied with creamy chile-cilantro dressing

The Gafford Caesar  13  VEG
Crisp romaine hearts, shaved parmesan, house baguette croutons, in house made Caesar dressing
add anchovies 2

 

VEG (Vegetarian)        VEGN (Vegan)       GF (Gluten Free)

 *Consuming raw or undercooked meat, eggs, poultry or seafood increases your risk of contracting a food-borne illness – especially if you have certain medical conditions.

 

ENTREES

 

*THE BURGER 20
8oz blend of brisket, short rib and ground chuck – mature cheddar
cheese – veggies, served on a buttered brioche bun and served with
house kettle chips
add: bacon or guacamole 2

THE GAFFORD 59
Our signature steak! 20oz bone-in prime Revier Ranch ribeye with chef’s butter served with house made mac and cheese
add: Maytag bleu cheese 4 • 1 crab cake 9 • blackened shrimp 13

 MABEL’S FRIED CHICKEN 23
She made it for Taylor since he was born. 2 southern style boneless breasts with black dot gravy over garlic confit mashed yukons and local vegetables

 *8OZ BEEF FILET MIGNON 49 GF
Chef’s hand cut 8oz Black Angus beef tenderloin served fire grilled with
our signature house made 72-hour steak sauce over garlic confit
mashed yukons and local vegetables
add: Maytag bleu cheese 4 • 1 crab cake 9 • blackened shrimp 13

 SOUTHERN STYLE MEATLOAF – While it lasts 26
Individual 14oz meatloaf served with house bbq glacé and caramelized
onion demi glacé. Topped with crispy leeks over garlic confit mashed
yukons and local vegetables
(meatloaf: short rib, chuck, brisket and bacon) 

*MAPLE BRINED DOUBLE BONE PORK CHOP 37 GF
16oz double bone duroc chop, bourbon smoked apples, salted vanilla caramel pecans, over garlic confit mashed yukons and local vegetables

OVERNIGHT SHORT RIB 35 GF
Overnight braised beef short rib, topped with roasted heirloom tomato demi-glace over Chef T’s jalapeño cheese grits and local vegetables 

SCOTTISH SALMON 28 GF
Organic Scottish salmon fire grilled to order served with your choice of house made jalapeño bbq sauce or garlic herb butter served over wild
grains and local vegetables

SOUTHERN SHRIMP AND GRITS 30
Blackened Florida Shrimp, T’s Jalapeño Cheese Grits, Alligator Andouille, Corn Crema, and Cotija

BLACKENED LOCAL AHI TUNA 33
Day Boat Ahi served pan roasted RARE topped with sesame soy glaze and local mango pico over wild grains and local vegetables 

PRETZEL CRUSTED SNAPPER 34
Daily selection of local snapper served pan roasted with honey- dijon beurre blanc over wild grains and local vegetables

*Local Grouper 41 GF
Market choice of local grouper, fire grilled with house seasoning and
Florida jumbo gulf shrimp, finished with low country crème over wild
grains and local vegetables

LOCAL SWORDFISH 32 GF
Fire Grilled and finished with house chimichurri and aji amarillo crema
served over wild grains and local vegetables

TOMATO ROASTED SPAGHETTI SQUASH 21 VEG • GF
Pulled spaghetti squash, heirloom roja tomato salsa, charred local sweet corn, cojita cheese, fresh pico and cilantro pesto

DESSERTS

7 layer
Carrot Cake 13

with cream cheese icing

 Bourbon Vanilla Pots de Crème 13
topped with brulee’d bananas, fresh whipped crème and ‘nilla wafer crumble

Chocolate cake 14
strawberry vanilla ice cream & graham cracker crumb

Southern
Buttermilk pie 12
served with seasonal berry coulis and fresh whipped cream

Ricks
peanut butter pie 12

with oreo crumb and fresh whipped cream